When the shelf life of the product should be extended, the oxygen absorber is put in the packaging before sealing along with the products.

After 1-2 days, the concentration of oxygen in the package falls below 0.1%.

Then the oxygen absorber will absorb oxygen, which slightly seeps through the packaging.

Thus, the almost oxygen-free state will be maintained inside the package.

And oxygen is vital for microorganisms (bacteria and mold), and is necessary for the decomposition of proteins and fats.

This is how the freshness of the product is extended.

Types of absorbers :

Type U (universal)This type of oxygen absorber is suitable for various industries in the absence of a specific requirement for oxygen absorption rate.

Type q (with rapid oxygen absorption)

This type of oxygen absorber quickly absorbs oxygen.

Type B (absorbs oxygen and carbon dioxide)

This type absorbs oxygen and carbon dioxide at the same time, prevents taste changes and extends the life of the packaging.Type D (absorbs oxygen and H2O)

Type O (without iron content)This absorber uses iron-free materials that can absorb oxygen and release carbon dioxide.Suitable for products that must pass through metal detectors or are used after heating in the microwave.